When I was a little girl, every Sunday after church my family would go to breakfast at our local pancake restaurant. I still have those Sunday morning pancake cravings but no desire to eat traditional pancakes. For mother’s day, I decided to make create a raw food recipe for my favorite pancakes, banana pecan! They are amazingly filling, and will satisfy the desire for a special Sunday morning breakfast.
Banana Pecan Pancakes
- 1 1/2 cup ground flax seed
- 1/2 cup flax seeds
- 1/2 cup dried, unsweetened coconut*
- 3/4 cup water
- 1/4 cup raw agave nectar or maple syrup
- 1/4 cup coconut butter
- 1 cup sliced bananas
- 3/4 cup chopped pecans
Mix all ingredients together. You might want to get in there with your hands. Shape into pancake sized patties. Place on dehydrator shelf with screen. Dehydrate at 140 for 30 minutes, then 116 for another 30 minutes. These should still be moist.
For more Raw Food Breakfast Recipes click here: Breakfast